Red Curry Sweet Potato Dal

1: In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

2: Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes.

3: Add the curry paste, garlic, ginger, and turmeric, and cook until fragrant, about 1 minute.

4: Add the lentils, stock, salt, and browned sweet potatoes to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 7 to 13 minutes.

5: Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced, and the lentils are creamy and falling apart, 15 to 20 minutes.

6: Stir in spinach and cook until wilted. Remove from heat, stir in the lime juice, and top with cilantro.